Monday, 17 February 2014

Heavenly Hasselback Potatoes Stuffed With Sliced Mozzarella & Tomato

Hi Honeys
Do you adore baked potatoes as much as I do?  Have you heard of Hasselback potatoes?  This  Swedish method has got to be the best way to cook a baked potato and has so many pluses and no minus whatsoever 😊

It's simply extra yummy-ness on a plate!

Yummy Hasselback Potatoes Stuffed With Sliced Mozzarella & Tomato.

Don't they look fabulous honeys?  There are so many different posts of this recipe all over Pinterest and when I first saw it mentioned I thought "why haven't I seen these before?" It was something different for dinner, looked interesting and given my love for all things Nordic it was bound to be a winner... and was it ever!

It's such a simple recipe and they are so incredibly delicious that they're bound to be a hit with the whole family. A dear friend's son has nicknamed them "hedgehog potatoes" and I LOVE that, it's adorable because to a child's eye I suppose they do look like little hedgehogs 😊

This has become one of my husband's favourites since I've played around with this method of making baked potatoes trying to find the perfect way (for us anyway) to make them and so far our favourite way of preparing them is:


Medium Size Baking Potatoes - one per person
(I love King Edwards but have also made these using Sweet Potato too!)
A little Olive Oil
Sea Salt
Freshly Ground Black Pepper to season, if preferred.


Preheat the oven to 220˚C (425˚F) Wash potatoes to make sure skin is clean. Using a chopping board, slice potatoes, being very careful not to cut all the way through.

With thanks to Angie Tee for the following video from SeaSaltWithFood on YouTube. Do go along and subscribe, lots of fabulous recipes.  The method Angie uses to slice the potatoes in the video below is sheer genius!

Once the potatoes are all sliced, gently rub olive oil over potato surface, followed by rubbing a little sea salt onto the skins. Sprinkle a little ground black pepper to taste. Place potatoes onto an oiled baking tray and pop into middle shelf of the oven and bake for 35-45 minutes or until insides are soft.  Cooking time may depend on the type of potato you choose to use.  Remove from oven, drizzle some butter over them and serve with fresh crunchy salad.

Extra yummy Hasselback baked potato loaded with slices of mozzarella cheese and tomato, served with a crunchy salad and garlic bread.

These potatoes are just delicious as they are honeys but as you saw in the image I began this post with, I stuffed the slices in the potatoes with mozzarella cheese and tomato slices, serving it with a lovely crunchy salad and delicious garlic bread. 

Why not try alternating pieces of pepperoni and sliced cheese into the potatoes before baking?  Another of my husbands favourites is when I alternate pieces of crispy bacon & mature Scottish cheddar cheese before popping into the oven to cook 😋

I pre-cook my bacon in the oven till crispy and then cut into smallish pieces before loading into potatoes. Not a fan of Scottish cheddar? (is that even possible? lol) then mozzarella is fabulous too :)

Why not experiment with your favourite combinations? Do leave a comment and tell me if you love Hasselback potatoes as much as Hubby and I do 😊  Do you fill them before baking? if so, what are your favourite fillings? I'd love some ideas to try out on hubby, he so adores these baked potatoes and there are so, so many ways to fill them.  Hope you have a fabulous day honeys,
Sending heaps of hugs, Rosie xx


  1. Looks yummy :)

    1. Hi Maja :) Thank you so much for visiting, I adore your blog and love the dresser you made for your sister, it's amazing! I so love the little birds, I could never make anything so beautiful. The potatoes are one of my hubby's favourites, and so easy to make too :) Thank you again for visiting, it's so nice to meet you, sending lots of hugs xx